This mix can also be made into shortcrust pastry, but with a little time and effort, following the detailed instructions on the pack you can also produce gluten free crisp flaky pastry too, suitable for sausage rolls, pies or cream slices and for traditional mediterranean baking.
Maize Starch, Rice Flour, Tapioca Flour, Potato Starch, Rice Bran, Yellow Pea Flour, Salt, Vegetable Gums (Stabilisers): Methylcellulose, Carboxymethylcellulose, Guar Gum. Raising Agent: Calcium Carbonate. Emulsifier: Vegetable Derived Monoglycerides
|Typical Values Per 100g|
|of which sugars (g)||0.5|
|of which saturates (g)||0.3|
This pastry can be frozen once made to use later
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